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FRESH FRUIT SALAD WITH HONEY-RUM DRESSING

~Submitted by Richard, Bradenton, FL

Source: Midwest Living
http://www.midwestliving.com

Makes 8 to 10 side-dish servings
Prep: 25 minutes
Chill: up to 3 hours

Ingredients
1/4 cup snipped fresh mint
1/4 cup lime juice
1/4 cup rum or orange juice
1/4 cup honey
1 large cantaloupe or honeydew melon
1 16-ounce carton strawberries, hulled and halved or quartered
1-1/2 cups green and/or red seedless grapes
4 kiwi fruit and/or golden kiwi fruit, peeled and cut into 1/2-inch pieces

Directions
1. For the dressing, in a large bowl, whisk together mint, lime juice, rum and honey. Set aside.

2. Cut cantaloupe in half and remove the seeds. Use a melon baller to scoop out pulp. Add melon balls, strawberries, grapes, and kiwifruit to dressing; toss lightly to coat. Let stand for 15 minutes to allow flavors to blend. (To make ahead, cover and chill for 3 hours in the refrigerator.) Makes 8 to 10 side-dish servings.

Nutritional Information
Nutritional facts per serving
calories: 146, total fat: 1g, cholesterol: 0mg, sodium: 10mg, carbohydrate: 31g, fiber: 4g, protein: 2g


CREAMY PEARL ONIONS

~Submitted by Richard, Bradenton, FL

Creamed onions are a seasonal favorite, especially on the holiday table. Pearl onions, traditionally any white onion less than 1 1/2 inches in diameter, are best for this dish. A number of different-colored pearl onions are available at well-stocked markets today, including white, yellow and purple.

2 lb. pearl onions
4 Tbs. (1/2 stick) unsalted butter
1 yellow onion, minced
1 tsp. chopped fresh thyme
2 1/2 Tbs. all-purpose flour
1/2 cup milk
1/2 cup heavy cream
1/4 tsp. freshly grated nutmeg
Salt and freshly ground pepper, to taste
3/4 cup fine dried white bread crumbs

Bring a saucepan half full of salted water to a boil over high heat. Add the pearl onions and cook for 2 minutes. Using a slotted spoon, scoop out the onions, rinse with cold water and drain. Reserve the water in the pot. Trim off the ends of each onion, then cut a shallow X into each trimmed end. Squeeze each onion gently to slip off the skin.

Bring the water back to a boil. Add the onions, reduce the heat to low and simmer, uncovered, until the onions are soft when pierced with a knife, 15 to 20 minutes. Using the slotted spoon, transfer the onions to a bowl. Continue to boil the cooking liquid until reduced to 1 cup, 15 to 20 minutes. Set aside.

Position a rack in the upper third of an oven and preheat to 375?°F.

In a saucepan over medium heat, melt 3 Tbs. of the butter. Add the minced onion and thyme and cook, stirring occasionally, until soft, about 7 minutes. Add the flour and cook, stirring constantly with a wooden spoon, until well mixed and bubbling, about 2 minutes. Add the reserved 1 cup cooking liquid, the milk and cream. Cook until the sauce boils and thickens slightly, 3 to 4 minutes. Add the nutmeg and season with salt and pepper. Add the pearl onions, adjust the heat to a gentle simmer and cook until the onions are hot, about 3 minutes.

Transfer the onion mixture to a 2-quart baking dish and sprinkle the bread crumbs evenly over the top. Cut the remaining 1 Tbs. butter into 6 equal pieces and dot the bread crumbs evenly with the butter. Bake until the crumbs are golden and small bubbles appear along the edges of the dish, 15 to 20 minutes. Serve immediately. Serves 6.

Adapted from Williams-Sonoma Seasonal Celebration Series, Autumn, by Joanne Weir (Time-Life Books, 1997).

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MAPLE GLAZED SWEET POTATOES

~Submitted by Richard, Bradenton, FL

Source: Cooking Light magazine

12 servings (serving size: 1/2 cup)

8 cups (1-inch) cubed peeled sweet potato (about 3 pounds)
4 cups water
1/4 cup lemon sections (about 1 large lemon)
1/4 cup packed dark brown sugar
3 tablespoons maple syrup
2 tablespoons butter or stick margarine
1/2 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
Dash of salt

You'll need to peel and section a lemon for this dish. Take care to use only the flesh by removing the skin-like, white membrane from each section.

Combine first 3 ingredients in a large saucepan; bring to boil. Cook 20 minutes or until tender, stirring occasionally. Remove sweet potatoes from pan with a slotted spoon, reserving cooking liquid. Bring cooking liquid to a boil; cook until reduced to 1/3 cup (about 12 minutes). Stir in sugar and remaining ingredients. Stir in sweet potatoes; cook 2 minutes or until thoroughly heated.

Nutrition Facts
12 servings (serving size: 1/2 cup)
Facts per Serving
Calories: 142 Fat: 2g Carbohydrates: 30g
Cholesterol: 5mg Sodium: 46mg Protein: 2g
Fiber: 3g % Cal. from Fat: 13% % Cal. from Carbs: 85%


BUTTERMILK ROLLS

~Submitted by Lillian, FL

These are a favorite of our grandchildren. They are feather light and delicious!

4 to 4?? C all-purpose flour
2 pkgs dry yeast
3 Tbsp sugar
1 tsp salt
?? tsp. baking soda
1?? C buttermilk
?? C water
?? C shortening

In large mixer bowl, combine 1?? C flour, yeast, sugar, salt, and soda; mix well. In saucepan, heat buttermilk, water and shortening until warm (120?? - 130?? ); shortening does not need to melt. Add to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand gradually stir in enough remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, about 5 minutes. Place in a greased bowl, turning to grease top. Cover; let rise in warm place until light and doubled in size, about 20 minutes. Punch down dough. Divide dough into 24 pieces. Form into balls and place on greased cookie sheets*. Cover; let rise again until almost doubled, about 20 minutes. Bake at 400?? for 15 to 20 minutes until golden brown. Remove from pan; brush with butter. Cool on racks.

*By using a cookie sheet, you will have individual rolls, baked and browned sides. If using a 9 x13" pan, place rolls closer together and you will have soft sides.


HOLIDAY SPINACH SALAD

~Submitted by Maxine, PA and FL

1 pkg. spinach, cleaned and hard stems removed
1 C. or more fresh sliced mushrooms.
1 red onion, sliced
Hard boiled eggs (optional)
1 small can Mandarin oranges (optional)
1 small can black olives (optional)
1/2 lb. bacon, fried and crumbled

Dressing

2 t. grated orange rind
2/3 C. orange juice
1 T. lemon juice
6 T. olive oil
2 T. soy sauce
2 cloves garlic, chopped

Arrange greens and fixen's on salad plate.

Shake all dressing ingredients together in jar and serve on the side.


MUSHROOMS IN RED WINE

~Submitted by Maxine, PA and FL

1 lb. small fresh mushrooms, cleaned
3 T. butter
1 clove garlic
1 T. minced onion
1 T. Flour
1/4 C. dry or semi-dry red wine
1/4 t. salt
1/8 t. pepper
1/4 t. Worcestershire sauce

Melt butter, saute garlic and onion until tender. Add mushrooms and cook 5 minutes.

Stir in flour. Add remaining ingredients and cook until thickened.


ROXY'S JELL-O AND TOPPING

~Submitted by Maxine, PA and FL

2 large pkgs. peach Jell-o
1 can crushed pineapple (save juice)
2 can fruit cocktail
1 C. mini marshmallows (use enough to cover surface of Jell-o)
3 sliced bananas

1 beaten egg
1/2 C. sugar
2 T. flour
2 T. soft butter
1/2 cup reserved pineapple juice (add water if needed for full amount)
1-3 oz. pkg. cream cheese
1 pkg. prepared Dream Whip or 2 cups Cool Whip

Mix Jell-o as package directs. Chill slightly. Add fruit and marshmallows and chill to set in 13x9x2 pan.

For topping: Mix egg, sugar, flour. Add butter and pineapple juice. Cook and stir until thickened. Remove from heat and add cream cheese. Cool well. Add Dream Whip or Cool Whip. Spread on top of firm Jell-o.


SHERRIED SWEET POTATOES

~Submitted by Maxine, PA and FL

3-4 lb. cooked and skinned sweet potatoes
1 stick of butter
1/4 C. cream sherry
2 C. brown sugar

Slice sweets into thick slices and put into baking dish big enough to hold slices in single or double layer.

Melt butter. Add butter, sherry and brown sugar. Stir over low heat until sugar melts. Pour over sweets in pan.

Bake at 375 degrees - baste occasionally.


LEMON BISQUE
A light dessert

~Submitted by Maxine, PA and FL

1-3 oz. box lemon gelatin
1 C. sugar
2 C. boiling water
l/4 cup lemon juice
1 can evaporated milk, chilled
10-15 graham crackers, crushed

Add boiling water and lemon juice to gelatin and sugar. Dissolve and let stand until firm.

Whip the evaporated milk. Whip gelatin mixture. Fold together.

Sprinkle bottom of pan with 1/2 of crumbs. Pour in gelatin mixture and top with remaining crumbs. Chill.


GUATEMALA SQUASH

~Submitted by Maxine, PA and FL

2 C. cooked yellow summer squash
1-3 oz. pkg. cream cheese
1/3 C. raisins
2 T. butter
1 egg
2/3 C. brown sugar
1/2 t. cinnamon
1/2 C. slivered almonds
1 T. bread crumbs

Mix egg and cream cheese. Add all other ingredients except almonds.

Pour into 1 quart baking dish. Arrange crumbs and almonds on top.

Bake 350 degrees, 40 minutes.

If making double amount, use 13x9x2 pan and bake for same amount of time.


PECAN PRALINE BACON

~Submitted by Maxine, PA and FL

Can be prepared in 45 minutes or less.

1 pound thick-cut bacon (about 12 slices)
3 tablespoons sugar
1 1/2 tablespoons chili powder
1/4 cup pecans, chopped fine

Preheat oven to 425 degrees F.

On rack of a large broiling pan arrange bacon slices in one layer and cook in middle of oven 10 minutes, or until it just begins to turn golden. In a small bowl stir together sugar and chili powder. Remove pan from oven and sprinkle bacon with sugar mixture and pecans. Return pan to oven and cook until bacon is crisp and browned, about 5 minutes. Transfer bacon, praline-sides up, to paper towels to drain.


CHESTNUT STUFFING

~Submitted by Pam, OH

Makes about 10 cups, or enough to stuff a 12 to 14 pound turkey.

1 cup diced celery
1 large onion, chopped (1 cup)
3/4 cup oleo
1 cup peeled chestnuts (from a 2 pound can), drained and chopped
OR: 1 cup chopped fresh roasted chestnuts
1 1/2 teaspoon salt
1 teaspoon poultry seasoning
1/4 teaspoon pepper
8 cups slightly dry bread cubes (about 1 pound loaf)
2 eggs
3 Tablespoons milk

Step 1: Saut?© celery and onion in butter or margarine just until soft in a medium sized frying pan.

Step 2: Stir in chestnuts, salt, poultry seasoning, and pepper; saute' 3 minutes longer. (If using fresh chestnuts, see note below on how to roast.) Pour chestnut mixture over bread cubes in a large bowl; mix lightly.

Step 3: Beat eggs with milk in a cup; drizzle over bread mixture; toss until moist.

Stuff the bird!

NOTE: To roast fresh chestnuts, wash nuts; cut a slit in both sides of each shell; place in a shallow pan. Bake in a very hot oven (4750 F.) for 15 minutes. Shell nuts; peel off skins. Cook nuts, covered, in boiling salted water to cover, 15 to 20 minutes, or until tender; drain and use.


APRICOT CHICKEN

~Submitted by Robyn, Auckland, New Zealand

For 4-6 servings:

6 chicken drumsticks and 6 wings
2 cups (500 ml/16 fl oz) apple and orange juice
1 onion, chopped
2 tsp grated fresh root ginger
12 dried apricot halves, chopped
?? tsp salt
pinch chilli powder
2 Tbsp toasted sesame seeds

Put everything except the sesame seeds together in a large non-stick pan with a lid. Cover and simmer for 30-45 minutes, until the liquid is thick and syrupy and the chicken is tender and nicely browned. Turn the pieces every 10-15 minutes, checking the heat and the level of the liquid. If it boils down and thickens too quickly, add extra liquid.

Sprinkle with toasted sesame seeds and serve on rice or noodles, with a salad, or with cooked green beans.


PAN-GRILLED VENISON STEAKS

~Submitted by Robyn, Auckland, New Zealand

For 2 servings:

4 venison back or leg steaks
2 Tbsp oil
2 tsp lemon juice
2 tsp soya or Worcestershire sauce
1 garlic clove, crushed
?? cup (60 ml/2 fl oz) port wine
?? cup (60 ml/2 fl oz) any well-flavoured stock
2 tsp green peppercorns
1 tsp liquid from peppercorns
2 Tbsp cream

Marinate steak from at least 1 hour in a marinade made by mixing together the oil, lemon juice, soya sauce and garlic.

Remove the steaks from the marinade and pan-grill briefly over a high heat, taking care not to overcook, until cooked to the desired stage. Remove from the pan.

Add to the pan the remaining ingredients and boil until reduced to at least half the original volume, adjust the seasonings and pour over the steaks.

Note:

Use farm-reared venison.

If necessary butterfly small steaks. Cut double thickness steaks almost in half, leaving a ???hinge??™, then open them flat so the steaks appear to be double their size.

Variation:

Cook and serve fillet steak following this recipe, if desired.


SAVOURY SAUSAGES WITH PINEAPPLE

~Submitted by Robyn, Auckland, New Zealand

For 4-6 servings:

1 Tbsp cornflour
2 Tbsp brown sugar
1 Tbsp mixed mustard
?? cup (125 ml/4 fl oz) tomato sauce
1 ?? Tbsp dark soya sauce
?? tsp dried sage
1 cup (250 ml/8 fl oz) diluted pineapple juice (from can)
1 large onion, chopped
1 red pepper, chopped (optional)
1 green pepper or 1 or 2 stalks celery, chopped
8-12 sausages
1 (400 g/14 oz) can pineapple chunks in syrup, drained

Select a casserole dish big enough to hold the sausages in one layer. Add the ingredients in the order listed. Stir together the cornflour and sugar, the add the next four ingredients, and stir again. Drain the liquid from the pineapple, make it up to a cup with water, and stir it into the casserole dish, then add the chopped vegetables, and top with the sausages, pricked about eight times each to prevent bursting. Cover tightly and put in a cold oven. Heat oven to 180-200??C (350-400??F) and cook for 1-1 ?? hours, until the sausages are cooked and the liquid is clear and thick. Add a little hot water if the casserole lid is not tight-fitting and the sauce thickens too much. Stir the pineapple pieces through the cooked casserole and serve.


GARLIC ROAST POTATOES

~Submitted by Robyn, Auckland, New Zealand

Allow 1 or 2 small potatoes per serving. Peel and boil in salted water to cover, for 5 minutes, then drain and stand aside till cool enough to handle.

Squash, but do not break up completely, one or two garlic cloves. Put in a shallow baking or roasting pan big enough to hold potatoes with about ?? cup (125 ml/4 fl oz) oil.

Slice potatoes nearly to base.

Turn them in the oil and bake, uncovered at 200??C (400??F) for about an hour, spooning oil over potatoes occasionally, and removing garlic from pan before it blackens.

Note:

Garlic potatoes cooked at a lower temperature (for a longer time) may be browned under the grill before serving.


CARDAMOM AND CARAWAY BRAISED CABBAGE

~Submitted by Robyn, Auckland, New Zealand

Serves 4:

1 Tbsp olive oil
?? red or white cabbage or a mixture of the two (about 500-600g), sliced
1 apple, grated
2 tsp cardamom seeds (you can also use ground cardamom)
1 Tbsp caraway seeds
1 tsp ground ginger
?? cup water
zest and juice of 1 orange
?? cup currants

Heat the oil in a large, heavy based pan with a tight fitting lid. Add the cabbage and cook, stirring for 2-3 minutes. Add the remaining ingredients and stir well. Reduce heat to low, cover and cook for 30 minutes, stirring occasionally and adding a little more water if becoming dry.


APRICOT GINGER SEASONED TURKEY

~Submitted by Robyn, Auckland, New Zealand

Serves 8

1 x 3.6 kg turkey
30g butter
seasoned pepper
2 ?? tablespoons standard flour
1 cup apricot nectar
1 cup water
2 teaspoons light soy sauce
fresh leaves to garnish

SEASONING
1 ?? cups dried apricots
180g butter
2 onions, sliced
4 ?? cups stale white breadcrumbs
?? cup cashew nuts, toasted, chopped
2/3 cup chopped glace ginger
2 tablespoons chopped fresh thyme
?? cup chopped fresh chives
1 ?? tablespoons chicken stock powder

Rinse turkey under cold water; drain, pat dry with absorbent paper.

Seasoning. Place apricots in a bowl, cover with boiling water, stand for 20 minutes, or until soft; drain. Pat dry with absorbent paper; chop finely. Melt half butter in a pan, add onions, cook until soft and lightly browned. Stir in remaining butter until melted. Add apricots, breadcrumbs, nuts, glace ginger, thyme, chives and stock powder; mix well.

Spoon Seasoning into turkey cavity; fasten with poultry pins. Truss turkey into a neat shape. Rub butter over turkey, sprinkle with seasoned pepper. Place turkey, breast-side up, on rack over baking dish; cover with foil.

Cook in a moderate oven 180??C (350??F) for 2 hours. Remove foil, prick skin with a skewer; cook, uncovered, for a further 30 minutes. Remove turkey from rack; keep warm.

Reheat pan juices on top of stove, add flour, stir over heat until bubbling. Stir in nectar, water and soy sauce; simmer, stirring, until thickened.

Serve turkey and Seasoning with gravy. Garnish with fresh leaves.


LEMON-PEPPER POTATOES

~Submitted by Robyn, Auckland, New Zealand

Serves 4 to 6

4 large old potatoes
100g butter
2 cloves garlic, crushed
1 large onion, sliced into rings
1 lemon
2 teaspoons seasoned pepper
1 tablespoon lemon-pepper seasoning

Cut potatoes into 3cm pieces.

Heat butter in baking dish on top of stove, add garlic and onion, cook, stirring, for 2 minutes.

Using a vegetable peeler, remove rind from lemon. Cut into thin, 5cm long strips. Add to baking dish with potatoes and pepper seasonings. Cook, stirring, for 3 minutes; transfer baking dish to oven.

Cook, uncovered, in a hot oven 200??C (400??F), stirring occasionally, for about 20 minutes, or until potatoes are cooked through.


CRANBERRY PATE LOAF

~Submitted by Robyn, Auckland, New Zealand

Serves 8 to 10

750g chicken livers, trimmed
1/3 cup brandy
2 teaspoons gelatine
2 tablespoons water
1 x 250g jar cranberry sauce
250g butter
2 cloves garlic, crushed
1 leek, chopped
?? cup cream
1 tablespoon chopped fresh sage
toast or crackers to serve

Line an 11cm x 21cm loaf dish (six-cup capacity) with plastic wrap.

Combine livers and brandy in a bowl. Cover, stand for 15 minutes.

Sprinkle gelatine over water in a cup, stand cup in pan of simmering water, stir until dissolved. Combine cranberry sauce and gelatine mixture in a bowl, pour over base of prepared dish. Refrigerate until set.

Melt 100g butter in a pan, add garlic and leek, cook, stirring, until leek is soft. Drain livers; reserve liquid. Add livers to pan, cook, stirring, until livers are lightly browned and just cooked through. Remove from heat; stir in reserved liquid.

Melt remaining butter in a pan. Blend or process liver mixture, butter and cream until smooth. Push the mixture through a sieve to remove any lumps. Stir in chopped sage; cool slightly.

Pour liver mixture over cranberry layer in dish. Cover, refrigerate several hours or overnight.

Turn pate out on to serving plate; carefully remove plastic wrap. Serve with toast or crackers.


SPICY SATE TWISTS

~Submitted by Robyn, Auckland, New Zealand

Makes about 50

60g butter
?? cup stale breadcrumbs
2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
?? teaspoon chilli powder
2 tablespoons crushed peanuts
?? cup crunchy peanut butter
1 egg yolk
2 sheets ready-rolled puff pastry

Combine all ingredients except pastry in a bowl; mix well.

Spread peanut mixture over one pastry sheet, leaving a 1cm border. Top with remaining pastry sheet, press together firmly; trim edges. Cut into 1cm x 12cm strips. Twist each strip tightly; place on lightly greased oven trays, about 2cm apart.

Cook in a moderately hot oven 190??C (375??F) for about 10 minutes, or until puffed and lightly browned. Transfer to wire rack to cool.


ROAST BEEF WITH ONION RELISH

~Submitted by Robyn, Auckland, New Zealand

Serves 6

1.3kg boned rolled beef sirloin
15g butter, melted
1 teaspoon seasoned pepper
lettuce leaves to garnish

ONION RELISH

75g butter
5 onions, sliced
?? cup brown vinegar
?? cup dry red wine
1/3 cup brown sugar, firmly packed
1/3 cup raisins

Onion Relish. Heat butter in a pan, add onions. Cook, covered, for 20 minutes, stirring occasionally. Add remaining ingredients, simmer, uncovered, for about 20 minutes, or until thick.

Brush beef all over with butter, sprinkle with pepper. Secure beef with string at 2cm intervals. Place beef in baking dish.

Cook in a moderately hot oven 190??C (375??C) for about 50 minutes, or until cooked, as desired.

Serve slices of hot or cold beef with Onion Relish. Garnish with lettuce.


MARY'S AU GRATIN POTATOES

~Submitted by Terry, TX

Serves 6-8 people:

3 Large Russet Potatoes peeled and sliced thin (but not too thin)
1-2 pints heavy whipping cream
Parmesan cheese (Kraft grated works best)
2 cups mild or sharp cheddar
Salt & Pepper

Arrange potato slices in a 13x9 glass dish in layers. Sprinkle Parmesan cheese and salt & pepper between layers. Top each layer with heavy whipping cream. Cook in 325 degree oven for 1 hour

Check potatoes tenderness and lightly stir, avoid breaking the potatoes. Cook additional 15 - 30 minutes--cover with foil if cream is burning. Remove from oven, top with cheddar, lightly cover with foil until cheese is melted. Serve

**You can add small amounts of thinly sliced green onion too if you like. I did this past weekend, but didn't care for it as much.**


BROCCOLI CASSEROLE

~Submitted by Terry, TX

Ingredients:

Two 16 0z. pkg. Frozen broccoli pieces
2 eggs, beaten
1 C mayonnaise
1 can undiluted cream of mushroom soup
2-4 Tbsp. Chopped onion
1 C grated cheddar cheese
salt and pepper to taste
Ritz cracker crumbs (about ?? stack)

Directions:

Cook broccoli as directed on package until just tender. Do not overcook at this point. Drain and cool. Combine eggs, mayonnaise, soup, onion, ?? cup cheese, salt and pepper. Mix well. Pour over broccoli and mix well to coat. Pour into greased casserole dish. Sprinkle with cracker crumbs; top with remaining cheese. Bake 30-45 minutes at 350 degrees. If desired, all the cheese may be mixed in with the soup mixture (I did and added a little
extra on top). Serves 8-10.


SOUTHERN BAKED CORN

~Submitted by Terry, TX

1/4 cup chopped onion
1/4 cup chopped green pepper
2 T shortening, oil or butter. I use margarine
1 T flour
1 tsp salt
1/8 tsp pepper
3/4 cup milk
1 egg beaten
1 one pound can corn nibblets
1/2 cup buttered bread crumbs

Cook onion and green pepper in shortening until soft. Add flour and seasonings and mix well. Add milk to beaten egg and add to onion mixture. Add corn and mix well. Put in buttered 2 quart casserole. Spread with buttered bread crumbs. Bake in cold oven 300 degree oven for 45 minutes. Tester should come out clean. I have increased this fourfold or more, just increasing everything, i.e., 4 cans of corn, 4 eggs, etc.


CHRISTMAS BANANAS FOSTER RUM PUDDING

~Submitted by Terry, TX

3-1/2 Tbs. all-purpose flour
1-1/3 cups sugar
Dash of salt
3 egg yolks
3 cups milk
1 tsp. vanilla extract
1/2 cup butter or margarine
1/2 cup firmly packed brown sugar
1 tsp. ground cinnamon
6 bananas, split and quartered
2 T Creme de Banana liqueur or
2 Tbs. banana extract
1/2 cup light rum
1- 12 oz. package vanilla wafers
1 cup whipping cream
1/2 cup sifted confectioners' sugar
2 Tbs. rum

Combine flour, sugar and salt in a heavy saucepan. Beat egg yolks; combine egg yolks and milk, mixing well. Stir in dry ingredients; cook over medium heat, stirring constantly until smooth and thickened. Remove from heat. Stir in vanilla. Melt butter in a large skillet; add brown sugar and cinnamon. Cook over medium heat until mixture is bubbly. Add bananas; heat for 2 to 3 minutes, basting constantly with syrup. Stir in banana extract or liqueur. Put rum in a small saucepan and heat. Remove from heat, ignite with a long match, and pour over bananas. Baste bananas with sauce until flames die down. Beat whipping cream until foamy; gradually add confectioners' sugar until soft peaks form. Beat in rum. Layer one third of wafers in a 3 qt. baking dish. Cover wafers with 1/3 of banana mixture. Pour 1/3 of custard over bananas. Repeat layers twice. Cover with whipped cream. Serves eight.
 

HAWAIIAN STEAMED CARROTS

~Submitted by Shirley, WA State

Steam a 2 pound bag of baby carrots till just tender. Drain. In a med sauce pan over med. heat combine the following:

1 cube of real butter
1/2 c. packed brown sugar (dark)
1 Tbl. freshly grated ginger

Cook the steamed carrots in the butter sauce till they are well coated. Stir to keep them from burning. I cook them about 5 to 8 minutes. Serve.

Note these are Christmas Carrots. I got the recipe while in Hawaii on Kauai from a dear friend and they are a keeper.


SCALLOPED OYSTERS (Pacific Blue Point)

~Submitted by Shirley, WA State

2 pints of small oysters
2 pkg. of saltine crackers
1 pt 1/2 and 1/2 cream
1/2 pt of whipping cream
white pepper
butter for greasing casserole
butter for dotting the top.

Check oysters for broken shell but save nectar as it is used.

Butter a 3 inch deep casserole dish. A 2 quart one. Place one pkg of the saltine crackers in the bottom. Cover with the oysters and nectar. Cover with the remaining crackers. Sprinkle with a little white pepper. Pour the 2 creams onto the crackers. Dot with butter. Bake about 35 min. Cover with foil if it gets too brown. If oyster are big cut them into 1 inch pieces. If to dry you can add more cream. These are rich but so good that my family likes them served Christmas Eve before church services.


POOR MAN'S PATE

~Submitted by Pat, Auburn, WA

This is great served with crackers or cocktail rye bread.

1-1/2 lbs. braunschweiger
1 tbsp. chopped chives
1/2 tsp. lemon pepper
1/4 cup sandwich spread (mayo or Miracle Whip)
1 tsp. worcestershire sauce

Mash braunschweiger; add other ingredients and mix well. Form into ball, cover and refrigerate. Spread with cream cheese that has been softened with 4 tsp milk. Decorate with parsley and sliced olives.

Variations: Add or substitute green onions, green pepper, and/or nuts.


VEGETABLE DIP

~Submitted by Pat, Auburn, WA

Cut up your favorite raw vegetables to serve with this: zucchini, celery, carrots, jicama, cucumbers, green onions, uncut cherry tomatoes, broccoli, cauliflower, etc.

2 jars Kraft Roqua-Blue cheese
1 pint Miracle Whip (salad dressing)
1 8-oz pkg. cream cheese
3 tbsp. Kitchen Bouquet
2 tbsp. grated onion

Blend all ingredients thoroughly. Can be refrigerated for several days; may be stored in freezer for several months.


SIX SUPER STUFFINGS FOR TURKEY

~Submitted by Larry Holmes, Ontario, Canada

CHESTNUT STUFFING

2 pounds chestnuts
water
?? cup butter (1 ?? sticks)
4 medium stalks celery, diced
2 medium onions, diced
3 tablespoons chopped parsley
1 ?? teaspoons salt
1 teaspoon poultry seasoning
?? teaspoon pepper
12 cups white bread cubes, (about 25 slices)
1 cup pitted prunes, chopped
1 egg

In 5-quart Dutch oven or saucepan over high heat, heat chestnuts and enough water to cover to boiling. Reduce heat to medium, cover and cook 10 minutes. Remove Dutch oven from heat. With slotted spoon remove 3 or 4 chestnuts at a time from water to cutting board. Cut each chestnut in half. With tip of small knife, scrape out chestnut meat from shell. (Skin will stay in shell.) Chop any large pieces of chestnut meat. Set chestnut meat aside. Discard chestnut cooking water in Dutch oven.

In same Dutch oven over medium heat, in hot butter, cook celery and onions until tender. Stirring occasionally. Remove Dutch oven from heat; stir in parsley, salt, poultry seasoning, and pepper. Add bread cubes, prunes, egg, chestnut and 1 cup water; toss to mix well. Use to stuff 12- to 16-pound turkey. Or spoon stuffing into 13" x 9" baking dish; cover and bake in 325?° F. oven 1 hour or until heated through. Makes about 12 cups stuffing.

MICROWAVE:
To cook chestnuts: In 3- to 4-quart casserole or bowl, place chestnuts and 2 cups hot tap water; cover with casserole lid or large plate. Cook on HIGH 10 minutes. Remove shells as directed above. Discard chestnut cooking liquid and dry casserole.

To cook stuffing: In same casserole or bowl, combine butter, celery and onions; cover with casserole lid or plate. Cook on HIGH 12 minutes or until vegetables are tender, stirring once during cooking. Stir in parsley, salt, poultry seasoning and pepper. Add bread cubes, prunes, egg, cooked chestnuts, and ?? cup water. Use to stuff turkey. Or, cover and cook on HIGH 15 minutes or until thoroughly heated, stirring after half the cooking time. Let stuffing stand, covered, 5 minutes.


MOIST APPLE STUFFING

?? cup butter (1 stick)
3 large celery stalks, diced
2 large onions, diced
2 large cooking apples, peeled and diced
12 cups white-bread cubes (about 24 slices)
1 cup water
2 tablespoons finely chopped parsley
1 ?? teaspoons poultry seasoning
1 ?? teaspoons salt
?? teaspoon pepper

In 5- to 8-quart Dutch oven over medium heat, in hot butter, cook celery and onions until tender, stirring occasionally. Add apples; cook 5 minutes longer.

Remove Dutch oven from heat; stir in bread cubes, water, parsley, poultry seasoning, salt and pepper until well mixed.

Use to stuff 12- to 16-pound turkey. Or, preheat oven to 325?° F. Spoon stuffing into 13" x 9" baking dish; cover with foil and bake 45 minutes or until heated through. Makes about 12 cups stuffing.

MICROWAVE:

To microwave stuffing, follow directions in previous recipe.


WHOLE-WHEAT DATE STUFFING

4 tablespoons butter (1/2 stick)
1 large onion, diced
4 medium stalks celery, diced
6 cups whole-wheat-bread cubes, (about 12 slices)
6 cups white-bread cubes, (about 12 slices)
1 ?? cups water
1 cup pitted dates, coarsely chopped
1 ?? teaspoons salt

In 5- to 8-quart Dutch oven medium heat, in hot butter, cook onion and celery until tender, stirring occasionally. Remove Dutch oven from heat; add whole-wheat and white-bread cubes, water, dates, and salt; toss to mix well. Use to stuff 12- to 16-pound turkey. Or, preheat oven to 325?° F. Spoon stuffing into 12x8-inch baking dish; cover with foil and bake 45 minutes or until heated through. Makes about 12 cups stuffing.

MICROWAVE:

To cook stuffing in microwave, follow directions for previous recipe.


CORN BREAD-SAUSAGE STUFFING

2 12- to 14-ounce packages corn muffin mix
1 pound pork sausage meat
4 tablespoons butter (1/2 stick)
3 large celery stalks, diced
1 large onion, diced
6 cups white-bread cubes (about 12 slices)
2 cups water
?? teaspoon salt
?? teaspoon pepper
?? teaspoon rubbed sage
?? teaspoon thyme leaves

Preheat oven to 400?° F. Grease 13x9-inch baking pan. In large bowl, prepare corn-muffin mix as labels direct but prepare both packages together. Spoon batter into preheated pan. Bake 25 minutes or until toothpick inserted in center comes out clean. Cool corn bread in pan slightly on wire rack (bread will be sticky if crumbled too hot).

Meanwhile, in 5- to 8-quart Dutch oven over medium heat, cook sausage meat until browned, about 20 minutes, stirring frequently to break up sausage. With slotted spoon, remove sausage to bowl. To drippings in Dutch oven, add butter, celery, and onion; cook until vegetables are tender.

Remove Dutch oven from heat; crumble corn bread into vegetable mixture. Add sausage, white -bread cubes, water, salt, pepper, sage and thyme; toss to mix well. Use to stuff 12- to 15-pound turkey. Or, spoon stuffing into 13x9-inch baking dish; cover with foil and bake in 325?° F/ oven 1 hour or until heated through. Makes about 12 cups stuffing.

MICROWAVE

To cook stuffing in microwave: Prepare corn-muffin mix as in first paragraph in preceding recipe.

Into 5-quart casserole or bowl, crumble sausage meat; cover with casserole lid or plate. Cook on HIGH 8 to 10 minutes until lightly browned, stirring frequently to break up meat. With slotted spoon remove sausage to small bowl; set aside. To dripping in casserole, add butter, celery, and onion; cover. Cook on HIGH 12 minutes or until vegetables are tender, stirring once.

Crumble corn bread into vegetables mixture in casserole; add white-bread cubes and remaining ingredients; toss well to mix. Use to stuff turkey. Or, cover and cook on HIGH 15 to 20 minutes until thoroughly heated, stirring after half the cooking time. Let stuffing stand, covered, 5 minutes.

MOIST HAM AND OYSTER STUFFING

2 ??-pint containers shucked oysters
4 tablespoons butter (1/2 stick)
2 medium onions, diced
2 medium stalks celery, diced
?? teaspoon salt
?? teaspoon marjoram
1/8 teaspoon pepper
12 cups white-bread cubes (about 24 slices)
1 4-ounce package sliced cooked ham, diced

Drain oysters, reserving ?? cup liquid (or add enough cold water to oyster liquid to make ?? cup). With sharp knife coarsely chop oysters.

In 5-quart Dutch oven over medium heat, in hot butter, cook onions and celery until tender, stirring occasionally. Remove Dutch oven from heat; stir in salt, marjoram, and pepper. Add bread cubes, ham, oysters, and reserved oyster liquid; toss to mix well. Use to stuff 12- to 16-pound turkey. Or spoon stuffing into 13x9-ionch baking dish; cover with foil and bake in 325?° F. oven. 1 hour or until heated through. Makes about 12 cups stuffing.

TO COOK STUFFING IN MICROWAVE:
Drain liquid and chop oysters as directed in first paragraph of preceding recipe. In 3- to 4-quart casserole or bowl, place butter, onion, and celery. Cover with casserole lid or large plate. Cook on HIGH 8 minutes or until vegetables are tender, stirring once during cooking. Stir in salt, and pepper. Add bread cubes, ham, oysters and reserved oyster liquid. Toss to mix well. Use to stuff turkey. Or, cover and cook on HIGH 15 minutes or until thoroughly heated through and oysters are tender, stirring after half the cooking time. Let stand, covered, for 5 minutes.

NUTTY BROWN-RICE STUFFING

1 12-ounce package brown rice (2 cup)
2 chicken-flavor bouillon cubes or envelopes
4 tablespoons butter (1/2 stick)
3 large stalks celery, sliced
2 large onions, diced
1 8-ounce can California walnuts (2 cups) toasted and chopped
?? teaspoon rubbed sage

In 3-quart saucepan, prepared brown rise as label directs, adding chicken-flavor bouillon.

In 12-inch skillet or 5-quart Dutch oven over medium heat, in hot butter, cook celery and onions until tender, stirring occasionally. Remove skillet from heat; stir in toasted walnuts, sage, and cooked rice. Use to stuff a 12- to 16-pound turkey. Or spoon stuffing into 13x9-inch baking dish; cover and bake in 324?° F. oven 1 hour or until heated through. Makes about 12 cups stuffing.

TO COOK STUFFING IN MICROWAVE
Prepare rice as above in first paragraph. In 3- to 4-quart casserole or bowl, place butter, celery and onions; cover with casserole lid or large plate. Cook on HIGH 10 minutes or until tender, stirring once during cooking. Add walnuts, sage and cooked rice; toss to mix well. Use to stuff turkey or cover and cook on HIGH 10 to 15 minutes until thoroughly heated, stirring after half the cooking time. Let stand, covered, 5 minutes.


GLAZED CARROTS AND CHESTNUTS

~Submitted by Larry Holmes, Ontario, Canada

?? pound whole chestnuts
3 cups rich brown stock (preferably homemade)
?? cup (1 ?? sticks) butter
3 pounds carrots, cut into 2 ??- to 3-inch pieces, quartered lengthwise,
(or 3 pounds whole baby carrots)
2 teaspoons sugar

Combine chestnuts in medium bowl with enough boiling water to cover. Let soak 1 hour. Drain chestnuts well; remove as much skin as possible. Transfer chestnuts to medium saucepan. Add 1 cup stock and simmer over low heat 20 minutes. Set aside.

Melt butter in large saucepan over medium-high heat. Add carrots and sugar and cook, stirring constantly, about 5 minutes. Add remaining 2 cups stock and cook until carrots are tender and liquid is reduced to syrupy glaze, about 15 to 20 minutes. (Can be prepared ahead to this point, covered with aluminum foil and refrigerated.)

Just before serving, drain chestnuts well. Add to carrots and heat through. Transfer to platter and serve immediately.

Serves 12.


ROOT VEGETABLE PUR?‰E

~Submitted by Larry Holmes, Ontario, Canada

5 ?? cups chicken broth
1 ?? cups each finely diced carrots, turnip, rutabaga and parsnip
2 cups finely diced celery root
?? cup (1 ?? sticks) butter, softened
2 to 3 tablespoons brown sugar
freshly ground white pepper
minced fresh parsley (garnish)

Lightly grease round baking dish and set aside. Bring chicken broth to boil in large saucepan over medium-high heat. Add carrot, turnip, rutabaga, parsnips and celery root and cook until tender, about 35 minutes. Strain. Transfer vegetables to processor or blender and pur?©e. Turn into large bowl of electric mixer. Add butter, sugar and pepper and blend well. Transfer to prepared baking dish and cover with foil. (Can be prepared ahead to this point and refrigerated.)

Preheat oven to 350?°F. Bake pur?©e until just warmed through. Remove foil and continue baking for 5 minutes. Top with parsley and serve.

Serves 12


GINGER PEAR PICKLES

~Submitted by Larry Holmes, Ontario, Canada

15 medium pears, peeled, cored, seeded and quartered
4 cups (1 quart) water
2 tablespoons white vinegar
5 cups sugar
3 cups white vinegar
1 cup water
1 cup apple juice
1 cup thinly sliced, peeled fresh ginger (reserve peel)
6 cinnamon sticks
?? cup whole cloves
2 limes, thinly sliced

Combine pears, water and 2 tablespoons vinegar in large bowl and let stand for 10 minutes. Combine sugar, 2 cups vinegar, water, apple juice and ginger in large saucepan and bring to boil over high heat. Tie ginger peel, cinnamon sticks, cloves and lime in cheesecloth and add to saucepan. Cover and boil 8 to 10 minutes.

Drain pears well. Add to sugar mixture and continue boiling until pears are translucent, about 10 minutes. Transfer pears and syrup to large bowl. Let cool slightly, then cover and refrigerate until well chilled. Remove pears from syrup using slotted spoon and arrange tin serving bowl. Remove spices from syrup (add to pears if desired). Pour syrup over pears.

Ginger Pear Pickles can be prepared ahead and refrigerated up to 3 weeks.

From: The Bon App?©tit Dinner Party Cookbook, 1983

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